Method

In a bowl, combine pie filling, chocolate and almond extract. Spoon mixture into prepared fillo shells (1/3 cup for large shells/1 Tbsp. for small shells). Place on lined sheet pans and sprinkle with almonds.

Bake filled tartlets in 350°F conventional or 300°F convection oven for 12–15 minutes until heated through and serve with a scoop of vanilla ice cream.